This recipe combines the local pork, beef and lamb or veal.
1/2lbground porkPork is more of spanish style – it’s obviously not included in most authentic N. African styles.
1/2lbground veal or lamb
1 1/3cupdry bread crumbs
6 to 7garlic clovesminced fine
3Tablespoons chopped fresh parsley
1/4teaspooncayenne powder or red pepper flakes
freshly ground pepper
1medium Spanish sweet onionminced fine
4tablespoonsvirgin olive oil
1cupdry white wine
4cupscrushed Italian plum tomatoes (can be canned or freshbut drain if canned)
Preheat oven to 375. Combine the meats, bread crumbs, 4 garlic cloves, spices in bowl. Mix in thoroughly 2 eggs, beaten ahead. Form into 1 inch meatballs and place on a cookie or baking sheet. Bake in oven for about 10 to 12 minutes.
Remove from oven and put in slow cooker. Heat olive oil in skillet. Add the chopped diced onion and 2-3 minced garlic cloves, sauté till tender and golden.
Add the wine and the tomatoes, stir and pour over the meatballs in slower cooker. Cook for 15 minutes on high setting and then lower to low and hold meatballs until serving time, (no longer than 4 hours)
Meatballs can be made 2 or 3 days ahead and then sauce made the same day as serving. Sauce can be made on top of stove and meatballs added to skillet and served without using slow cooker.